Slice the eggs in half lengthwise, removing yolks and placing them into a medium bowl. Then place the whites on a serving platter.

Then comes the filling part, the main one. Part of the eternal appeal of deviled eggs is their sheer simplicity. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and black pepper powder, and mix well.

Evenly disperse by heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Recipe Notes/Suggestions:

If you have trouble peeling hard boiled eggs, here’s a trick: Once cool, crack the eggs and place in cold water for 10 minutes, then try peeling them. The peels almost always come off much easier.

The only other tricky moment with deviled eggs is filling them. You can certainly use a spoon, but it’s worth considering using a bag to pipe the filling. It’s a lot neater and easier than it might seem.

The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or an airtight container with plastic wrap pressed onto the surface in the refrigerator.

If you’re looking for an easy appetizer that doubles as a crowd-favourite, these classic deviled eggs are a must-try. Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the deviled egg.